1medium red bell pepperseeded and cut into matchstick pieces
2small carrotsjulienned or cut into matchstick pieces
2 to 3scallionsthinly sliced
1-1/2tablespoonsriceor apple cider vinegar
1tablespoonsesame seedswhite or black for garnish
Trim any excess fat from the pork chops and cut into thin strips across the grain.
Transfer the pork to a mixing bowl and season with 1/2 teaspoon salt and a few grinds of black pepper. Drizzle with 2 tablespoons of the sesame oil and 1 teaspoon of sriracha.
Reserve 1/2 teaspoon of the garlic and 1 teaspoon of the ginger for the salad dressing and add the remainder to the pork.
Combine until the pork is coated thoroughly coated with the flavorings and set aside at room temperature for 15 minutes while you prep the vegetables for the salad.
Place the napa cabbage in a large, shallow bowl. Add the red bell pepper, carrots, scallions and cilantro.
Place the remaining tablespoon of sesame oil along with the reserved garlic and ginger in a small bowl. Whisk in the vegetable oil, rice vinegar, water and ketchup until well blended. Pour over the cabbage mixture, toss to combine and season to taste with salt and pepper. Set aside.
Heat a wok or large frying pan over high heat. Add the pork and stir fry until no longer pink, 2 to 3 minutes. Remove from the heat and allow to cool for 5 minutes.
Add the pork and any juices that have accumulated in the pan to the salad and toss to combine.
Taste and adjust the sriracha and other seasoning if desired. Garnish with sesame seeds and serve.